July 08, 2017

Basque Style Braised Chicken with Chorizo

Love a good chicken dish for sopping up loads of delicious gravy with crust bread? Then look no further.

Cook this Basque style chicken and it will leave you in a state of euphoria!

This Basque chicken uses just the most delicious set of ingredients – chicken legs – for that juicy dark meat, delicious smoked Spanish chorizo sausage, bell peppers, onions, tomatoes, herbs, smoked paprika, FINO sherry (a classic and one I consider a staple in my pantry) & topped off with artichoke hearts. All of this comes together in just a fantastic medley of flavors that will leave you begging for more.

An added advantage – want to perfect your searing skills? This one does that and then some.

First off you’ve got get that chicken dry just so with kitchen towels. Next, sear the chicken in hot olive oil for 6-7 mins on each side. Cover the pan with parchment paper so it keeps the chicken nice and juicy allowing the chicken to sear without steaming into a watery mess.

Now don’t prod it, touch it, poke it or turn it over for those 6-7 minutes on each side and you’ve got some seriously delicious golden chicken. Once you get that right, you’re on your way.

Such a good dish for a party and feeds a crowd. Hope you love it as much as I do!

Heat the olive oil in a large, deep flat bottom skillet on medium-high heat until the oil is hot and ripples form.

Place the chicken in a single layer in batches & cover with a large parchment sheet. Set the timer for 6 minutes and sear until a deep golden brown. Do not turn over before then! Flip over and repeat the same. Remove the chicken to a mixing bowl or platter.

Repeat with the remaining chicken until all the chicken pieces have been seared.

If there is copious amounts of all in the bottom of the pan, remove all but 4 tbs. oil.

Heat the olive oil in a large, deep flat bottom skillet on medium-high heat until the oil is hot and ripples form.

Place the chicken in a single layer in batches & cover with a large parchment sheet. Set the timer for 6 minutes and sear until a deep golden brown. Do not turn over before then! Flip over and repeat the same. Remove the chicken to a mixing bowl or platter.

Repeat with the remaining chicken until all the chicken pieces have been seared.

If there is copious amounts of all in the bottom of the pan, remove all but 4 tbs. oil.

Comments

Love a good chicken dish for sopping up loads of delicious gravy with crust bread? Then look no further.

Cook this Basque style chicken and it will leave you in a state of euphoria!

This Basque chicken uses just the most delicious set of ingredients – chicken legs – for that juicy dark meat, delicious smoked Spanish chorizo sausage, bell peppers, onions, tomatoes, herbs, smoked paprika, FINO sherry (a classic and one I consider a staple in my pantry) & topped off with artichoke hearts. All of this comes together in just a fantastic medley of flavors that will leave you begging for more.

An added advantage – want to perfect your searing skills? This one does that and then some.

First off you’ve got get that chicken dry just so with kitchen towels. Next, sear the chicken in hot olive oil for 6-7 mins on each side. Cover the pan with parchment paper so it keeps the chicken nice and juicy allowing the chicken to sear without steaming into a watery mess.

Now don’t prod it, touch it, poke it or turn it over for those 6-7 minutes on each side and you’ve got some seriously delicious golden chicken. Once you get that right, you’re on your way.

Such a good dish for a party and feeds a crowd. Hope you love it as much as I do!